Umami Mushroom Oats (easy at-home breakfast)

Umami mushroom oats combines two things that people have been very excited about lately in my comments: savory oatmeal and my giant box of dried mushrooms from costco. I never ever throw away mushroom stock and this incorporates it right into the oatmeal giving it a nice umami boost! I try to remember to soak my mushrooms the night before so I know they’ll be fully rehydrated and softened in the morning.

I used (serves 2):

  • 1/2 cup dried mixed mushrooms, rehydrated in 1 cup hot water
  • 1 cup old-fashioned rolled oats
  • 1 cup chicken broth
  • salt
  • toppings: soft-boiled egg, blanched sugar snap peas, grated cured egg yolk

To make mushroom oats:

  • in a pot, submerge mixed mushrooms in 1 cup hot water, let sit until fully softened ~30 minutes (i use a pot because i feel like having a lid helps with rehydrating, you can also use a bowl and place a plate across the top!)
  • remove mushrooms from the liquid and give them a rough chop
  • strain remaining stock through a sieve to remove any sediment
  • add oats to a pot and heat up over medium heat, lightly toast your oats until they smell warm and almost sweet ~3-5 minutes
  • pour in your mushroom stock, water, and chopped mushrooms. bring to a boil and let simmer on low heat for ~8-10 minutes, stirring it every couple of minutes. to prevent the content from boiling over, leave the pot lid slightly ajar
  • season with salt to taste and serve with toppings of choice! i prefer bright toppings (like snap peas) with this since the oatmeal is pretty umami and earthy

Other breakfast recipes I love!